1. Can I make crab balls ahead of time?

Yes, you can prepare the crab balls ahead of time. Form the mixture into balls and refrigerate them for up to a few hours before frying. For longer storage, you can freeze the crab balls. Just place them on a tray in the freezer, and once they're firm, transfer them to a freezer-safe bag. When you're ready to fry, there's no need to thaw them—just fry directly from frozen!

2. What can I use if I don’t have Old Bay seasoning?

If you don't have Old Bay seasoning, you can create a similar flavor profile by combining paprika, celery salt, mustard powder, and a bit of cayenne pepper. Alternatively, you can use a store-bought seafood seasoning blend. For those who prefer a more straightforward approach, just adding salt, pepper, garlic powder, and onion powder will still make delicious crab balls!

3. How do I know when the crab balls are done frying?

The crab balls are done frying when they are golden brown and crispy on the outside. Use a thermometer to check the oil temperature, making sure it reaches 350°F (175°C). Fry the balls for about 3-4 minutes per side, turning them occasionally. Once crispy and golden, remove them from the oil and place them on paper towels to drain excess oil.

Crab Balls Recipe: Easy & Crispy Appetizer

Name: Crab Balls Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb (450 g) crab meat (lump or claw, picked clean); 1 cup breadcrumbs; 1 egg, beaten; 1/4 cup mayonnaise; 1 tbsp Dijon mustard; 2 tsp Worcestershire sauce; 1 tsp Old Bay seasoning; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp cayenne pepper (optional); 2 tbsp fresh parsley, chopped; Salt and pepper to taste; Vegetable oil for frying

Description

Crab balls are a quick and easy seafood appetizer that combines sweet crab meat with a crispy, golden exterior. With flavors like Old Bay seasoning and a tangy Dijon mustard kick, these bite-sized treats are perfect for parties or a light snack. This recipe is simple to make, requiring only 30 minutes of total prep and cook time, making it an excellent choice for any occasion.

Ingredients

Scale

1 lb (450 g) crab meat (lump or claw, picked clean)
1 cup breadcrumbs
1 egg, beaten
1/4 cup mayonnaise
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional)
2 tbsp fresh parsley, chopped
Salt and pepper to taste
Vegetable oil for frying

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Instructions

In a large mixing bowl, combine the crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, cayenne pepper (if using), parsley, salt, and pepper. Mix gently until just combined.
Form the mixture into golf ball-sized portions and place them on a tray. Refrigerate for at least 30 minutes to firm up.
Heat about 1 inch of vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C).
Fry the crab balls in batches, turning occasionally, until golden brown and crisp, about 3-4 minutes per side.
Remove the crab balls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve warm with your favorite dipping sauce, such as tartar sauce or a zesty aioli.

Notes

Don’t overmix the crab ball mixture, as it can make the balls tough.
Ensure the oil temperature is at the right level (350°F/175°C) to avoid greasy or undercooked crab balls.
Chilling the crab balls before frying helps them hold their shape better.
You can make these crab balls ahead of time and refrigerate them until you’re ready to fry them.
If you don’t have Old Bay seasoning, try using a mix of paprika, celery salt, mustard powder, and cayenne pepper to create a similar flavor profile.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 crab ball
Calories: 200 kcal
Sugar: 1 g
Sodium: 350 mg
Fat: 12 g
Saturated Fat: 1.5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 10 g
Cholesterol: 40 mg